Breads, Breakfast

Caramel Rolls

  • 2 loaves Frozen bread dough
  • 2 sticks Butter
  • 2 3/4 cup Brown sugar
  • 1 large box Instant Butterscotch pudding
  • 1 teaspoon Cinnamon
  • 2 tablespoons Milk
  • 1 tablespoon Vinegar
  • 1 tablespoon Cream
  • 1 tablespoon Corn syrup, light
  • 1 teaspoon Vanilla

    • ROLLS: Place frozen bread dough in refrigerator overnight. In morning, grease a9x13 inch pan. Cut one loaf into small pieces, cover bottom of pan In sauce pan, melt 1 stick butter, add 3 cup of brown sugar, pudding, cinnamon, and milk, pour over dough. Cut remaining loaf in small pieces and fill in empty space. Let rise and bake at 375° until golden brown.

    CARAMEL TOPPING: Add 2 cups BROWN SUGAR, VINEGAR, CREAM, CORN SYRUP, 1 stick BUTTER, and VANILLA to a heavy saucepan. Bring to a boil and boil for 1 minute; cool to lukewarm and put in bottom of cinnamon rolls. If topping is more than needed, it will keep very well in refrigerator. Also a very good topping for ice cream! Note: I sometimes use canned milk ifI don't have cream.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sabrina Johnson of St Paul, MN. 

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